This dish is a version of the meal I would have on Christmas Day as a child – the only difference is that we would have it with chicken.

It is a very complex dish; the sourness of the vinegar offsets the deep, dense nature of the meat, and the apricots add an essential sweetness, too, which children love. This dish comes with a chilli warmth, but kids in India are accustomed to chilli; from two years old they are eating exactly the same things as their parents.

The one Indian Christmas tradition I really love is the huge decorated paper stars that people light and hang everywhere. In India, when there's a festival, it's not just your own home you light up, you light up the whole street.

Masala duck breasts with apricots

SERVES 4

To marinate duck:

medium chilli powder 1 tsp

turmeric powder ¼ tsp

coriander powder 1 tsp

oil 1½ tbsp

vinegar 1 tsp

salt ¼ tsp

duck breasts (slits on fat side) 4

For masala:

oil 3 tbsp

bay leaf 1

medium-size onions 2 finely sliced

garlic cloves 4 finely chopped

cinnamon stick 4cm

coriander powder 1 tsp

garam masala powder 1 tsp

black pepper powder ½ tsp

tomatoes, fresh or tinned 250g

dried apricots 12 chopped

molasses sugar or brown sugar 2 tsp

vinegar 1 tsp

chicken stock cube ½

Masala duck breasts with apricots. Photograph: Romas Foord

In a cup, put the chilli, turmeric and coriander powders, oil, vinegar and salt and mix well. Marinate the duck and keep aside for a minimum of 3 hours.

In a shallow pan, add 3 tbsp oil and heat on a medium flame, putting in the bay leaf when oil is hot. Add sliced onions and caramelise till golden brown (at least 10-15 minutes). Add the garlic and cinnamon 2 minutes later, put in the coriander and garam masala powders and pepper and stir for a minute, then add tomatoes and sauté for 10 minutes. Add ½ cup water and cook for 10 minutes on a slow flame.

Add the chopped dried apricots, sugar, vinegar and 2 cups water with stock cube dissolved in it and simmer for 10 minutes. Taste for seasoning and add salt as desired. Keep aside.

Take a pan (which can later be put in the oven), brush bottom with oil, lay the duck breasts on their fat side and put it on a low heat and cook for 3 minutes. Turn them over and cook for a minute. This will cook the marinade.

Half an hour before serving, put on oven at 200C/gas mark 6. After 15 minutes, when hot, put the pan in the oven and cook for 7 minutes (for medium doneness). Take out of the oven and leave to rest for 5 minutes in this hot pan. Heat the sauce and put in a serving dish. Remove the duck and put fat-side down into the dish. Or slice the breasts and dress each plate, pouring sauce over and around.